PORK ROAST OR CHOPS WITH APRICOT PINEAPPLE GLAZE

Pork Roast or Chops with Apricot Pineapple glaze image

Provided by Nor Mac

Categories Roasts

Time 2h15m

Number Of Ingredients 12

Previous Next

4-5 lb pork roast bone in or thick cut chops
1 lb carrots peeled and cut
3 stalks of celery chopped
1 large sweet onion halved and sliced
1 tsp rosemary, dried or fresh
1 dash(es) sage, dried or a couple fresh leaves
2 clove garlic sliced and slivered
salt and pepper to taste
1 c pineapple juice
1/3 c soy sauce ( i use tamari brand)
1/2 c apricot preserves
2 Tbsp corn starch

Steps:

1. Oil the bottom of a roasting pan. Set oven to 350°. Place the onion, celery, and the carrots on the bottom of pan.
2. Place roast or 1 inch thick chops on top Of vegetables in pan. Make tiny cuts in top of fat side of roast, or chops. About 1 1/2 inches apart. Place slivered garlic in the slits that you cut. Rub top of roast with salt, pepper, Rosemary, and sage. ( note for chops. Tie chops together side by side. Fat side up)
3. Place in oven fat side up and covered. After about and hour of baking. (30 minutes for chops.) Mix pineapple juice with Soy sauce. Pour over roast. Cover and bake until done. It should read 160° on thermometer,or about 20 to 30 minutes per pound.
4. Remove roast from oven. Place roast, or chops on a platter. Strain vegetables from juices. Place juices in a sauce pan. Mix the Jam and cornstarch together well. Add to the pan juices. Cook , and stir until bubbly and thickened. Serve with Pork as a gravy.